Fix Something

Submit a Critic Score

Winemaker's Notes:

Two brothers, Alessandro and Gian Natale Fantino, run this family estate in Monforte d'Alba. As a fifty percent owner of Cantina Bartolo Mascarello for a large part of his career, Alessandro made the wines there and managed the vineyards for 20 years, from 1978 to 1998. In 1998 he sold his half to Bartolo's daughter Maria-Teresa, and dedicated himself to helping his brother run their family estate full-time. The brothers own eight hectares in the heart of the historic Bussia cru north of Monforte, one of Barolo's most famous areas for producing wines of great longevity and finesse. The Fantino holdings are concentrated exclusively in the "Dardi" section of Bussia, a hillside with perfect southeastern exposure in the geographic center of Bussia.Hand-harvested and sorted at the winery after harvest. Fermentation with native yeasts, fermentation for 25 to 30 days in stainless steel tank. Aged in large oak barrels for 38 to 40 months after fermentation. After barrel aging, aged in bottle until domaine decides to release the wine. Maximum of 250 cases produced per vintage.

Two brothers, Alessandro and Gian Natale Fantino, run this family estate in Monforte d'Alba. As a fifty percent owner of Cantina Bartolo Mascarello for a large part of his career, Alessandro made the wines there and managed the vineyards for 20 years, from 1978 to 1998. In 1998 he sold his half to Bartolo's daughter Maria-Teresa, and dedicated himself to helping his brother run their family estate full-time. The brothers own eight hectares in the heart of the historic Bussia cru north of Monforte, one of Barolo's most famous areas for producing wines of great longevity and finesse. The Fantino holdings are concentrated exclusively in the "Dardi" section of Bussia, a hillside with perfect southeastern exposure in the geographic center of Bussia.Hand-harvested and sorted at the winery after harvest. Fermentation with native yeasts, fermentation for 25 to 30 days in stainless steel tank. Aged in large oak barrels for 38 to 40 months after fermentation. After barrel aging, aged in bottle until domaine decides to release the wine. Maximum of 250 cases produced per vintage.